STRAWBERRY CHEESECAKE
 
Crust:
1 1⁄4 cups graham wafer crumbs
1⁄4 cup brown sugar
1/3 cup melted margarine
 
Combine above and press into springform pan. Bake 375’F for 8 minutes.
 
 
Filling:
3 ounces lemon jello (85g)
1⁄2 cup boiling water
1 cup light cottage cheese
8 ounces light cream cheese
1⁄2 cup granulated sugar
1 cup whipping cream, whipped
 
Dissolve lemon jello in 1⁄2 cup boiling water. Put into food processor or blender along with cottage cheese, cream cheese and sugar. Blend well until mixture is smooth.
 
Whip cream in a 2 quart bowl until peaks form. Gently fold in the blended mixture. Pour onto prepared wafer crust. Chill one hour.
 
Topping:
3 ounces strawberry jello (85g)
1⁄2 cup boiling water
frozen sliced strawberries
 
Dissolve strawberry jello in 1⁄2 cup boiling water; add frozen strawberries. When mixture begins to gel put on top of cheesecake. Refrigerate.
 
 
Cook’s notes:The filling is very creamy and makes a light cheesecake. Sometimes, instead of the strawberry/jello topping, I serve it with cherry or blueberry pie filling. Delicious!!!